Rabelais Inc.

de Pomiane, Edouard

Recettes de Grande Cuisine, par le Gastronome Dr. de Pomiane.

N.p. Liebig; Maron-Esperonnier, Imp. [circa 1950s]. Small, accordion fold booklet (13.5 x 11 cm.), [8] pages. Text in Italian. Promotional booklet for the Liebig company's various bottled sauces, including Sauce Madere, Sauce Perigueux, Sauce Chasseur, Sauce Americaine, and Sauce Italienne. The booklet includes twenty-six recipes, attributed here to the famous medical doctor and gastronome Edouard de Pomiane, pseudonym of Édouard Pozerski. The little booklet is printed by the lithographers, Maron-Esperonnier.....

Price: $50.00

Glover, Ellye Howell

Dame Curtsey's Book of Candy Making.

Chicago: A. C. McClurg & Co., 1913. Small octavo, 110 pages. Index. First edition. Glover (b. 1868) was the author of a series of "Dame Curtsey" books published by McClurg, essentially guides to etiquette, entertaining and cookery for the aspiring classes. Other titles in the series include Dame Curtsey's Book of Novel Entertainments for Every Day in the Year, Dame Curtsey's Book of Guessing Contests, and Dame Curtsey's Book of.....

Price: $150.00

[Ice Cream – Peerless Iceland Freezer]

A Collection of Fifty Choice Receipts for making ice cream, water ices, etc.: together with description and directions for operating the celebrated "Peerless Iceland freezer," also directions for freezing cream.

[Cincinnati, Ohio: Dana & Co., [1894?]. Stapled booklet (12.5 x 8.5 cm.), [2], 3-15, [1] pages. Illustrated. Cover title: Fifty Ices. FIRST EDITION. A trade catalogue and product cookbook for the Peerless Iceland Freezer, manufactured by Dana & Co, (later the Peerless Freezer Co.), as well as the Peerless Ice Chipper, which is illustrated on the inside front wrapper. The recipes include Ice Creams, Puddings, Frozen Fruits, and Water Ices.....

Price: $90.00

[Label - Tiger Brand Lard]; Chamberlain, Roe & Co

Diamond-shaped Lard Label.

New York: Chamberlain, Roe & Co., [late 19th century]. 16 x 27 cm label. Printed in red and black. A diamond shaped label for 19th century New York Lard Refiners and Provision Dealers, Chamberlain, Roe & Co. Leaf lard is the highest grade of lard, prepared here “expressly for family use”, leaf lard has minimal pork flavor and is ideal for its use in baked goods. Fine.

Price: $90.00

Lindgren, Don & Mark Germer

UnXld: American Cookbooks of Community & Place. Volume 1, Alabama – District of Columbia.

Biddeford, Maine: Rabelais Inc., 2018. Volume one only (all published to date). Small quarto (26.5 x 19 cm.), 169 pages. Illustrated throughout in color. Title Index. Bibliography. Designed and with a letterpressed wrapper by Scott Vile of the Ascensius Press in Bar Mills, Maine. FIRST EDITION. ~ ~ The first volume in a long-term effort to examine AMERICAN COMMUNITY COOKBOOKS as a genre, within a context of other cookbooks which.....

Price: $50.00

MacDonald, Duncan

The New London Family Cook : or, Town and Country Housekeepers' Guide; Comprehending Directions for Marketing, With Illustrative Plates, on a Principle entirely new; General Observations, and Bills of Fare for every Week of the Year; Practical Instructions for preparing Soups, Broths, Gravies, Sauces, and Made Dishes.

London: Albion Press. Printed for J. and J. Cundee, Ive-Lane, [1811]. Octavo, 634 pages [lacking pages 633-634 (final leaf of index)]. Frontispiece portrait of the author and ten plates. Later printing of the third edition. Originally issued c. 1800 by J. Robins, with the second edition by J. Cundee in 1808. MacDonald was the Head Cook a the Bedford Tavern and Hotel, Covent-Garden. The condition is good only, with some.....

Price: $350.00

New York State College of Home Economics at Cornell University

Quantity Recipes.

Ithaca, NY: (Cornell University), 1938-1948. Two thick quartos, not consistently paginated. A collection of recipes in two volumes collected in fourteen sections, most likely issued individually: Sandwiches, Salads, Breads, Deserts, Cakes, Cookies & Frostings, Soups, Meat & Poultry, Meat Extensions, Meatless and Fish Recipes, Meat Substitutes, Dressings, Relishes and Sauces, Vegetables. Recipes appear to be assembled for a specific course as each section contains a unique identification code, most likely.....

Price: $350.00

Rector, George

The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post.

Chicago, IL: Rector Publishing Company, 1928. Octavo, 173 pages + index + ads. First edition. If you're looking for golden age recipes, this is the best of the raconteur chef George Rector's books by far. It includes recipes found in his other works and in his Saturday Evening Post column. So much of what Rector wrote was puffery; culinary historian David Kamp has called him a "congenital embellisher" while debunking.....

Price: $300.00

Richards, Ellen Henrietta; Abel, Mary Hinman

The Story of the New England Kitchen. Part II. A Study in Social Economics.

Boston: Press of Rockwell and Churchill, (1893). Small pamphlet, 26, [2 (blank)] pages. FIRST EDITION of this separately published work. There was a first part, issued in 1890, and that earlier publication is summarized within this one. A report, by the creators, on the New England Kitchen, an experiment in cooking education by example, aimed at weaning immigrants off of their food traditions toward a "New England diet" (see Laura.....

Price: $180.00